Sumac poussins with citrus fruits and flatbreads
Poussins are widely available in supermarkets now. Young, small chickens, they make a delicious change from fully-grown birds, as well as looking impressive when served individually to friends and family.
✿ 3 large onions, thinly sliced ✿ 1tsbp sumac
✿ 1tsp allspice
✿ ½tsp cinnamon
✿ 150ml (5fl oz) chicken stock
✿ 150ml olive oil
✿ 4 poussins
✿ 1 orange, cut into wedges ✿ 1 lemon, cut into wedges To Serve:
✿ 200g (7oz) yogurt ✿ Zest of 1 lemon, orange and lime ✿ 4 flatbreads
✿ 2tbsp olive oil
✿ 2tbsp za’atar ✿ Pomegranite seeds, to serve
✿ Mint leaves, to serve 1 Combine the onions, sumac, allspice, cinnamon, chicken stock, olive oil and fruit wedges in a bowl. Pour over the poussins in a large baking tray and leave to marinate for at least an hour, or overnight.
2 Preheat the oven to 180C/ Gas 4. Roast the poussins for 45 mins, until cooked through and golden.
3 Mix the yogurt and citrus zests together, and season to taste.
4 Five minutes before the end of the poussins’ cooking time, brush the flatbreads with the olive oil, sprinkle over the za’atar and bake in the oven for 5 mins, until golden.
5 To serve, pile the onions onto the flatbreads, drizzle with the cooking juices of the poussins and top with the birds. You can serve the flatbreads on the side if you prefer. Sprinkle with pomegranate seeds and mint, and serve with the citrus yogurt on the side.